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Shrimp and Grape Salad With Dill

Total Time

4hrs15mins

Prep 15 mins

Cook 4 hrs

Absolutely the MOST requested recipe that I make! It is cool, refreshing, unusual and delicious.... all qualities that you want in a contribution for a summer potluck dinner or office party. The ladies of the Silver Palate in NYC (Sheila Lukins and Julee Rosso) are the geniuses behind this deceptively simple salad.

Directions

Shrimp can also be boiled, but tend to lose some flavor to the water that way. Peel and transfer shrimp to a large bowl to cool.

In a separate small bowl, whisk the sour cream, mayonnaise and dill together well.

Pour the dressing over the shrimp and toss gently. Add the grapes and salt and pepper to taste, then toss once more and refrigerate, covered, for at least four hours. DO NOT SKIP THE REFRIGERATION STEP; THE SHRIMP NEED TO ABSORB THE DRESSING!

Just before serving, taste and correct the seasoning, then toss again. Arrange on a platter of lettuce leaves and serve immediately. Serves 6 portions as a main course; 8 portions as a first course.

Reviews

Most Helpful

Wow!!! This recipe sounded good but tasted soooo much better... I made it for Christmas Day and my guests were very impressed... I used cooked shrimp (which I am sure made no difference to the taste). It was very refreshing on such a hot day...The different textures work really well together... I will make this for several dinner parties as I like receiving compliments. Thanks for the recipe.